Preserving method: Pressure canning
Preserving a fisherman's catch extends the pleasure of a successful fishing trip with ready-to-use fish from your pantry. This recipe works for all varieties of fish, including salmon and shad, with the exception of tuna.
You will need
- 1 cup pickling or canning salt
- 16 cups water
- Fresh fish, bones removed if fish is large
- Glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.
- Dissolve pickling salt in water in a large stainless steel bowl to make salt-water brine. Cut fish into pieces just long enough to fit into jars. Place fish in brine and let soak in the refrigerator for 1 hour. Drain well for about 10 minutes.
- Prepare pressure canner. Wash jars, but do not heat.
- Pack fish, skin side next to glass, into jars to within a generous 1 inch of top of jar. Do not add liquid. Remove any visible air bubbles. Wipe rim with a paper towel moistened with vinegar. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- Process filled jars in a pressure canner at 10 pounds pressure 1 hour and 40 minutes for both half pints and pints, adjusting for altitude.Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.